Black Bean, Sweet Potato, and Quinoa Chili

We've been having some amazing, Spring weather here in Chicago.   And fortunately, the forecast for the next seven days looks like more of the same!  Yay!

I planned to make this recipe from the Kitchn when we were still feeling the cold chill of winter, but will probably start lightening up our meals for the Spring and Summer.


Black Bean, Sweet Potato, and Quinoa Chili
Adapted from Bon Appétit

1 T olive oil
1 onion, chopped
5 garlic cloves, chopped
1 1/2 T chili powder
1 T ground coriander
1 14.5-oz can fire-roasted tomatoes
1/2 lb dried black beans, rinsed well
3 chipotle chiles from canned chipotle chiles in adobo, minced
1 t dried oregano
2 t kosher salt + more to taste
3 c sweet potatoes (2 medium), cut into 1/2-inch cubes
1/2 c quinoa, rinsed and drained
sour cream
green onions, chopped
fresh cilantro, chopped
shredded cheddar cheese

Heat the oil in heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.

Stir in the tomatoes with their juices, beans*, chipotle pepper, and oregano. Add 5 cups of water and bring to a boil (I subbed in about 2 cups of chicken broth). Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 - 4 hours (depending on the age of your beans).

After 1 1/2 hours of cooking, add the sweet potatoes, quinoa, and salt. Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through. Add more water if the chili becomes too thick. Season to taste with salt and pepper. Serve with sour cream, cilantro, cheese and green onion.

*For better results, quick-soak the beans prior to adding to the chili. To quick soak the beans, place the beans in a saucepan, cover with water, bring to a boil, turn off the heat, and let soak, covered, for 1-2 hours.

I threw in about 1/3 c of butternut squash that I had leftover too. This was a little more soup-like than traditional chili, but it was very hearty and filling. I think I'm going to try it with the original bulgur next time. I usually prefer that to quinoa.